This Coconut Cake is ane of the best cakes yous’ll always make! It’second lite as well as fluffy, it’sec brimming with sweetness coconut flavor together with it’s finished with a rich and creamy cream cheese frosting. This has been a reader favorite recipe for years and it’s ane of my my families favorites!
The Best Coconut Cake Recipe!
I shared this coconut cake 4 years agone only I figured it was due fourth dimension that I re-percentage it in example some of you lot may have missed out. It’s a recipe book dessert staple!
Coconut Cake Video
This is what I’thousand planning on making for Christmas dessert as well as I can’t look! Some people wait forward to gifts, I await forwards to cake.
This cake is elegant and sophisticated however rattling traditional and simplistic too it’s perfect for the holidays since it’sec not only incredibly delicious but it’sec then white as well as snowy looking.
I honey that it’second like the cake yous recollect your grandma serving at family unit parties growing upwards. Who doesn’t love a skilful sometime fashioned recipe like this? The classics are oft the best.
Finally, A Soft as well as Moist Coconut Cake
This will in all likelihood live i of the softest cakes you’ll e'er brand in addition to you’ll also honey that it is incredibly moist (because nosotros all hate a dry cake correct?). And it is layered alongside sugariness, natural kokosnoot flavor alongside every seize with teeth, which is complimented perfectly by the light tang of the cream cheese inward the frosting.
Good luck saying your only going to accept a sparse slice. Not gonna hap alongside this cake. Try it in addition to you’ll run across what I hateful!
Merry Christmas and Happy Hanukkah in addition to Kwanzaa besides! I hope yous have the best holiday week!
Ingredients for Homemade Coconut Cake
- Cake flour
- Baking pulverization
- Salt
- Granulated saccharide together with powdered sugar
- Unsalted butter
- Vegetable rock oil
- Canned coconut milk (don’t role light)
- Whole eggs too egg whites
- Coconut extract and vanilla extract
- Cream of tartar
- Cream Cheese
- Shredded sweetened coconut
How to Make Coconut Cake
- Preheat oven together with cook cake pans.
- Sift cake flour into a bowl so whisk with baking pulverisation as well as common salt.
- In an electrical stand mixer cream carbohydrate, butter in addition to canola petroleum.
- Mix inward egg yolks in addition to extracts.
- Blend inward flour mixture in iii additions alternating with additions of kokosnoot milk.
- Seperately whip egg whites amongst cream of tartar to stif peaks.
- Fold 1/iii of the egg whites into cake batter at a time.
- Pour batter into cake pans in addition to spread even.
- Bake until set, let cool completely so frost in addition to finish alongside shredded kokosnoot.
Can I Freeze Coconut Cake?
You tin freeze the cake layers without the frosting. To do and then wrap inwards foil and so shop in an airtight container. Let thaw then frost!
More Coconut Recipes You’ll Love!
- Salted Caramel Coconut Thumbprint Cookies
- German language Chocolate Cake
- Coconut French Toast
- Baked Coconut Donuts
- Coconut Cream Pie
- Coconut Macaroons
Coconut Cake
Ingredients
- three cups (360g) cake flour
- i Tbsp baking powder
- ane/two tsp common salt
- 2 cups (400g) granulated sugar*
- 3/iv loving cup unsalted butter, at room temperature
- ane/4 cup vegetable petroleum or canola fossil oil
- ane 1/three cups unsweetened canned coconut milk, well shaken, at room temperature*
- two large egg yolks, at room temperature
- one tsp coconut extract
- one/2 tsp vanilla extract
- 6 large egg whites, at room temperature
- ane/viii tsp cream of tartar
Coconut Cream Cheese Frosting
- 12 oz cream cheese, most at room temperature
- three/iv loving cup unsalted butter, at room temperature
- i tsp coconut extract
- v cups (590g) powdered sugar
- 1 i/ii cups shredded coconut
Instructions
- For the cake:
- Preheat oven to 350 degrees. Butter three nine-inch circular cake pans in addition to job bottom of each amongst a circular of parchment newspaper, butter parchment newspaper too set up pans aside.
- Sift cake flour into a large mixing bowl, and then add baking powder and common salt as well as whisk mixture. In the bowl of an electric stand up mixer, fitted with the paddle attachment, blend together granulated sugar, butter together with canola rock oil on medium speed until well combined. Scrape downwards bowl.
- Add inwards egg yolks one at a time as well as mix until combined later on each addition, so mix inwards kokosnoot too vanilla extracts. Scrape downwardly bowl.
- Add i/three of the flour mixture, blend only until combined. Add one-half of the coconut milk, mix only until combined. Mix inwards some other ane/three of the flour mixture followed by remaining kokosnoot milk. Finish past mixing in concluding one/three of the flour mixture.
- In a class mixing bowl, using an electric mitt mixer, whip 6 egg whites alongside cream of tartar on medium-high speed until potent (but non dry) peaks course.
- Using a condom spatula, carefully crease i/3 of the egg whites into cake batter at a fourth dimension as well as crease just combined later each add-on (don't over-mix as well as deflate egg whites).
- Divide batter among prepared cake pans. Spread batter into an even layer as well as bake inward preheated oven until toothpick inserted into middle of cake comes out clean, most xix - 22 minutes.
- Allow to cool in cake pan five - x minutes then work a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cutting tops to even as needed.
- Frost peak of i layer, add together another layer and frost and then peak amongst concluding layer in addition to frost height and sides. Place cake stand over a rimmed baking canvass together with sprinkle cake evenly amongst shredded coconut (pressing gently on sides to adhere.
- I but did it over a rimmed baking canvas for easier clean upwards - non a must). Store in an airtight container inwards refrigerator (let residue at room temp until no longer cold earlier serving).
- For the Coconut Cream Cheese Frosting:
- In the bowl of an electrical stand mixer fitted amongst the paddle attachment, whip butter with cream cheese until smoothen and fluffy. Mix inwards coconut extract. Add powdered sugar and whip on medium speed until polish too fluffy.
- Chill equally needed if frosting seems runny (slightly runny is fine, one time you lot become it frosted the coconut will assistance it stay inwards home).
Notes
- If y'all like the cake a fiddling less sweet you lot tin purpose 1 three/4 cups granulated carbohydrate. Then you tin even role two/iii the frosting amount which I've done simply yous'll only have a sparse layer of frosting.
Amount Per Serving
Calories 681
Calories from Fat 324
% Daily Value*